Gourmet vegetarian potato rösti


recipes, potato, vegetarian

Ingredients 13
Servings 4
Time 10 mins

Ingredients

  • 4
    potatoes, peeled
  • 5
    g
    fresh parsley, finely chopped
  • 5
    g
    chives, finely chopped
  • salt and freshly ground pepper
  • olive oil
  • 250
    g
    baby vine tomatoes
  • 4
    courgettes, sliced thinly lengthways
  • 1
    aubergine, sliced thinly
  • 150
    g
    goats cheese, sliced into thin rounds
  • 2
    Tbs
    white wine vinegar
  • 4
    eggs
  • 1
    lemon
  • wild rocket to garnish
 

Method

30 mins
 

Preheat oven to 180°C. Place tomatoes onto a baking tray, drizzle with a little olive oil and season with salt and freshly ground pepper. Roast in oven for 15 mins or until soft and juicy. Remove and set aside.


Heat a grill pan until hot and grill courgettes and aubergine slices for a few seconds on each side or until you achieve slight grill marks. Remove from pan, season with salt, pepper and a squeeze of lemon juice and drizzle with a little olive oil. Toss to combine and set aside.


Grate potato into a clean bowl and squeeze dry by squeezing all the liquid out. Add the chopped herbs and season with salt and pepper.


Heat a pan with a little olive oil and fry tablespoons full of the mixture for about 5 minutes on each side or until golden brown and crispy. (Press down slightly to achieve a thin rösti).


Meanwhile bring a small pot of water to the boil and add vinegar. Reduce heat to a simmer and using a spoon, stir water in a circle, creating a whirlpool. Carefully crack egg into the centre and allow to poach gently for 2-3 mins.


Remove from water using a slotted spoon and carefully place on some absorbent paper to drain any excess water. Place 1 rösti onto a plate and top with grilled vegetables, roasted tomatoes, a few slices of goats cheese and a poached egg. Season with salt and pepper, garnish with wild rocket and serve immediately.

Recipe reprinted with permission of Source Food.


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Read more on: potatoes  |  vegetarian  |  eggs  |  recipes
 

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